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How
to make Budwig style super healthy and delicious Yoghurt. Plus the advantages
of Kefir yoghurt but thick & creamy like traditional yoghurt with the added
advantage of super bio-available omega-3. (Kefir yoghurt ie more varieties of
probiotic bacteria, the downside not thick ie a drinking yoghurt). My
simple procedure for 2L of Yoghurt. If
using a stainless steel pot sterilise it by boiling water. Warm
2 litres of UHT full cream organic milk in
one a saucepans on the stove (do not overheat test with your finger), mix
in some full cream milk powder, 1 cup or 250ml per 2L of milk (makes for a
thicker yoghurt, also increases the protein content which is important with
regard to Omega 3 absorption see later). Add
2 dessert spoons of organic blackstrap molasses, this has 3 functions, - It will help the probiotic bacteria that does not
feed on the milk to multiply quickly, - It is also very rich in magnesium which is a very
important mineral to aid the body’s absorption of calcium and other trace
elements, - And it makes it extremely yummy. Mix
in 3 dessert-spoons of Jalna yoghurt from
the supermarket (I use the Jalna full cream vanilla as I like a very faint
taste of vanilla). Mix
in 10-50ml of Probiotic Living beneficial
micro-organisms, contains – Bacillus
subtilis; Lactobacillus acidophilus; Lactobacillus casei/rhamnosus; Lactobacillus bulgaricus; Lactobacillus
fermentum; Lactobacillus plantarum. Bifidobacterium animals; Bifidobacterium
bifidum; Bifidobacterium longum. Streptococcus lactis; Streptococcus
thermophiles; Saccharomyces cerevisiae. Rhodopseudomonas palustris;
Rhodopseudomonas sphaeroides, + Trace minerals ie Azomite Keeping
it warm, you have many options- 1. use a Heat Pad, the advantages of this is that again here you
just used the pot you heat the milk in and cover it in a towel, there is room
on the heat pad for an extra pot if you want to make 4 or more litres at a time
or you can still be making other probiotic mixtures. 2. use a 2 x pot thermal cooker, the advantages of this system is you only use the
pot you warm the milk in, the other point you fill with boiling water, after
that no power is used. 3. use a dedicated Yoghurt Maker, the advantage of the one we supply is that it can
take larger containers(comes with small jars only) e.g. if you get the right
size pot, diameter less than 205mm & Height < 150mm, then you can put it
inside the device. I leave it 24hrs,
the longer it is left the more of the Lactose is converted into Lactic Acid. The next step is to
get rid of the liquid or the whey (you can drink it, it is very nutritious, or
look on the Internet there are many uses for the whey), 1st pour off
any liquid that is sitting on the top, the next step is to place some strips of
material down the sides of your yoghurt container that will siphon (through
capillary action) the remaining liquid out of the yoghurt into a pot below. The
simplest material to use is just some paper towels folded over, the slight
drawback here is that you have to be careful when you removing them i.e. to
make sure that you don’t leave portions in the base, so make sure there folded
a few times and are reasonably thick. You could also get some cotton material
and just wash and reuse, the best material we have found is a strip of capillary
mat that we use and our irrigation systems, if using this material then
remember to place the rough side up, this way you can gently place the lid back
on and the capillary action will not be hindered. Also to note, I wash and dry
my strips and then place them in the freezer so I know that they will not be
contaminated by any foreign bacteria. Anyway the bottom line is leave this
overnight and you will end up with a very thick yoghurt with minimal effort.
Much easier than straining through a cheesecloth etc. Add
Omega 3 - at this stage it will be
thick, blend in cold-pressed organic Flaxseed oil 80 mil and organic
Sesame seed oil 40 mil. Bottle
& Store - pour into some jars, let them
sit for a while and then put in the fridge, after a day it will be thick again,
giving you the healthiest and yummiest yoghurt you could possibly wish for. I
use this as the base of my salad dressings instead of oil and vinegar also
adding it to my muesli. Joanna
Budwig discovered that you need to do
2 things to allow your body to extract the Omega 3 from Omega 3 rich oils such
as flaxseed, - the 1st was to homogenise i.e. break the oil up into tiny particles so
your digestion processes can get at it, - and the other one was to have available, in the
near vicinity, a set of proteins that act as a catalyst in the
digestion process, this greatly increases your body's ability to extract
the Omega 3 from the oil, and these substances are found in milk solids, she
used Quark/Cottage Cheese, also to a lesser extent in the sesame seed oil. - Lactose intolerance, it seems as if there is no real
substitute for the sulfurated proteins found in the milk solids when
it comes to the Omega 3 benefits, I could only suggest that using the above
method you could drop the milk powder and make sure you leave it for 24 hours
to ensure the lactose is transformed into lactic acid. Taken from one of the
links below “The author concludes, “There really is no good substitute for
dairy products in the Budwig Diet. (However,) the flaxoil/cottage cheese
mixture changes the two components into a different food which is easier to
tolerate. (As one person reports: ‘For many years I have been unable to
tolerate dairy but have no problem with flaxoil/cottage cheese’). I guess we
should believe Dr. Budwig when she says that she has never had a patient who
couldn't tolerate quark (cottage cheese) as part of her Oil-Protein Diet.” - To go from the yoghurt to cottage cheese is
just a matter of removing all of the liquid. This is traditionally done by
putting it through a strainer, the strain material could be a kitchen towel,
piece of plain white/natural real linen fabric, some unbleached, 100% cotton
muslin (old, well washed muslin pillowcases will do), or similar cloth. Line a
colander with the fabric, and let the whey drain out until you have a quark- or
cottage-cheese-like mass (make sure the cloth contains no detergent residues or
similar irritants/toxins). - Personally I think this overly complicates the
procedure and I have found the easiest way to remove the liquid and get a thick
yoghurt is to use a siphoning or capillary system, and just leave it overnight.
I go with the option of fermenting for 24 hours, and using a higher proportion
of yoghurt to flaxseed oil. for more info. on Dr Budwigs
see- http://www.healingcancernaturally.com/budwig_protocol.html &
http://www.healingcancernaturally.com/budwig-diet-flaxoil-quark-mix.html
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